Mikes Momma is still staying with us to watch Georgie on the days we work. Mike or I usually cook since she is with our peanut all day but she did produce a killer dish from our tiny kitchen this week. The directions and ingredients may be a little vague (its hard to press for… Continue reading Chicken Francaise
Need: chicken broth and maybe a bouillon cube ! pastina eggs parm cheese parsley flakes DO: boil water and add cooked pasta boil chicken broth in separate pot beat eggs and cheese s&p and parsley in a bowl then add the bowl of eggs into the boiling broth BUT STIR LIKE CRAZY!! because the eggs… Continue reading Mama D’Ambrosio soup
we are a part of the pasta nation. sing it with me Janet. We used our fresh fettucini in a few ways. We made red sauce & meatballs. We also covered it in butter and other delicious things. USED: Fresh fettucini…not sure how much..enough for 2 people though 3 tbsp butter 1 tsp red pepper… Continue reading PASTA NATION
Over the snowstorm we made pasta for the first time ever. We now know: 125g flour (1 cup) to one egg For fettucini we used setting 6 on our roller. TOO THICK. go to setting 3. I did read on Serious Eats that to get better results you should do: one whole egg (1.4 ounces white;… Continue reading FRESH EGG PASTA HOORAY!
I made this pasta…the girl who wrote the recipe made it sound too wonderful NOT to try. http://food52.com/recipes/2577-rhonda-s-spaghetti-with-fried-eggs-and-pangritata-for-one and her picture is glorious! DISCLAIMER: NOT GOOD REHEATED!!!!! Pangritata 2tablespoons olive oil 1/3cup fresh or stale coarse breadcrumbs- i used Panko 2teaspoons minced fresh rosemary leaves Zest from half a lemon Heat 2 tablespoons olive oil… Continue reading PASTA FRIDAY
We went out to celebrate my sisters birthday at an Italian restaurant in Bridgeport and the wine was flowing! Alana loved her shrimp and lobster w/ penne in vodka sauce and I had never made one… so here is my attempt! Salt One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid 1… Continue reading Penne alla vodka!
i am not italian. i will soon be in an italian family. so this is an intense post. i made meatballs! from 3 recipes. phew. lots of coordinating. WHAT YOU NEED: 1 cup fresh breadcrumbs – I used Italian seasoned ones 1/3 cup whole milk or a little more to we the breadcrumbs 16oz of… Continue reading ALANA MADE MEATBALLS!!
what you need: 1 box of lasagna -I used rice pasta ricotta shredded mozz parmesean cheese parsnips- roasted sauteed spinach with garlic store pasta sauce-used Butternut Squash Pasta Sauce 1-2 eggs..i used 1..recipes online say 2 sprinkle of nutmeg s&p Directions: -Boil Pasta -Roast Parsnips -Sautee Spinach -once cooled mix spinach with ricotta and egg(s)… Continue reading Vegetarian Lasagna
We’re so busy these days. I leave Tuesdays for Boston while Mikey studies tendons and muscles all week. I cook something big for us to nosh on all week. He came home from his commute with a genius idea. Chicken Parm meatballs! Heated up the next day had me even more excited to make them again!… Continue reading Chicken Parm Meatballs
This is Ricotta Gnocchi not potatoes! MIke thought: touch too bland, needs a STRONG sauce Alana thought: too soft for my taste Mike says: it’s ricotta ALANA! ALANA SAYS: mike is Italian, whatever he likes is best here 1 pound fresh whole milk ricotta cheese 1 large egg 1 tablespoon olive oil 1/4 cup finely… Continue reading Italian Ricotta Gnocchi